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Pennsylvania Dutch Chow-Chow

This pickled vegetable blend is a popular old Pennsylvania Dutch Recipe.

  • 4 cups carrots - sliced thin
  • 4 medium size red bell peppers - cut in chunks (about 3/4" to 1")
  • 2 medium size heads cauliflower - cut in pieces (about 1")
  • 2 to 3 med. size zucchini - cut into small chunks (about 3 to 4 quarts)
  • 2 quarts fresh string beans - cut in 1" to 1-1/2"size pieces
  • 2 quarts fresh wax beans - cut in 1" to 1-1/2"size pieces
  • 3 or 4 large onions - chopped
  • 2 cups celery - chopped in pieces (about 1/2"wide)
  • 2 cans red kidney beans
  • 1/2 cup salt
  • enough water to cover the vegetables

  • 4-1/2 cups vinegar
  • 8 cups sugar
  • 2 cups water
  • 1 tsp. garlic powder
  • 2 tsp. dry mustard
  • 1/2 tsp.celery seed
  • 1/2 tsp.cinnamon
  • 1/2 tsp.tumeric
  • 1 tsp. alum

Preparation -
In a very large bowl or kettle, combine all the vegetables except the kidney beans. Pour the salt and water over the vegetables. Soak for about 4 hours. Drain off the water. In a large stockpot combine the vinegar, sugar, and all the remaining spices. Bring to a boil. Add the drained vegetables. Bring to a boil again & cook for an additional 10 minutes. Add the kidney beans and cook for 5 more minutes. Ladle an amount to be eaten within a week into a bowl. Allow to cool slightly, then cover and refrigerate. Immediately ladle the remaining chow-chow into canning jars. Process in a boiling water bath canner or a pressure cooker.

21.5-qt. Covered CannerCovered Canner
This 21½-quart enameled steel pot with lid and wire rack is the traditional favorite for making jams, jellies, and preserves. It has a jar capacity of 7 quarts, 7 pints, or 7 half pints jars. Without its rack, this old-fashioned, porcelain-on-steel pot becomes a perfect kettle for cooking large quantities. It's 14" in diameter and 12½" high with the lid on. It's available for purchase online at Cooking.com.

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